It’s Holly’s birthday!
Holly is my big sister by 13 years. I was about 5 years old when she went off to college. As a little 5 year old, I loved sitting in her room talking to her as she got ready to leave for school or work. Sometimes, I would simultaneously jump up and down on her bed and sing to N*sync while eating insatiable amounts of jelly beans from her candy machine (days before sweet and natural went together in our vocabulary).
Holly is a great older sister. She’s hilarious and honestly makes me bust a lung laughing every time we’re together. Just one of those sister things. We always have so much fun together.
For Holly’s birthday every year, our mom would always make this chocolate raspberry cake. It’s one of Holly’s favorites. Chocolate, whipped cream and raspberries are sure to make it yours too!
And this cake is wonderful for all kinds of celebrating! The sweet raspberry and cream filling makes this a festive dessert all during the holiday season!
Chocolate Raspberry Cake Roll
Print Recipe
Cake:
5 Large Eggs, separated
1 cup Powdered Honey or Coconut Sugar
1/4 cup Spelt Flour
1/2 teaspoon Salt
3 Tablespoons Cocoa Powder
1 teaspoon Pure Vanilla
2/3-3/4 cup Fresh or Frozen Raspberries, washed and patted dry
Spread with whipped cream and dot with raspberries. Roll cake to form a log.
1 1/3 cup Coconut Sugar
1 Tablespoons Cornstarch
1/2 cup Unsalted Butter, softened
1 1/3 cup Cocoa
1 teaspoons Pure Vanilla
3-4 Tablespoons Heavy Cream
Pinch of teaspoon SaltBlend coconut sugar and cornstarch for at least 5 minutes in a food processor to get a real fine powder. Pour the blended mixture into a large bowl. Add all other ingredients and whip until smooth and creamy.
Wishing you the happiest of birthdays, Holly! We love you!
